Name: Nanny's Chicken Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: Leftovers from a Roasted chicken including the carcass (remove any skin); in Enough water to cover the chicken your pot; 1 Chicken boullion or carton of chicken broth; 1 pieces onion cut into bite size; 4 celelry sticks chopped; 2 -3 carrots peeled and cut; 1 1/2 Cups pearl barley or rice; Seasonings and herbs to your taste such as parsley, thyme, oregano, and salt & pepper.; You can also add sweetcorn and other vegetables your family enjoy.

Nanny's Chicken Soup, is a homemade soup using homemade stock, leftover roast chicken, and fresh vegetables to give you a great meal to keep you warm during the cold weather.

Let me introduce to you Nanny Pat! She's always coming up with great ideas and tips and tricks when it comes to cooking. After all, Nanny Pat LOVES to cook!

Here we have a great way to make Chicken Soup and as you've probably guessed it, Nanny's whole family from hubby down to grandkids all love her soup!

This chicken soup is made from scratch, using basic pantry ingredients. Nanny uses the chicken carcass to make a basic chicken stock, as well as using a broth, so together you get a really concentrated flavor of chicken in the soup.

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As far as quantities go, it isn't strict, so add as much or little as you have, and depending on how many people you're serving, add extra broth or less. You can judge when it's all in the pan, how many people this will serve.

Adding some lovely soft bread rolls to eat with this chicken soup is perfect too!

Let's see how Nanny Pat makes her famous chicken soup.
Recipe by Pat Milton

Table of Contents 📋 hide

7) Nanny's Chicken Soup

8) Delicious Soup Recipes

Prep Time

20 minutes

Cook Time

2 - 3 Hours

Yield

3-4 persons

Ingredients

Leftovers from a Roasted chicken, including the carcass (remove any skin)
Enough water to cover the chicken in your pot (to make a basic stock)
1 Chicken bouillon or carton of chicken broth, to make up 2 - 3 pints
1 onion cut into bite-size pieces
4 celery sticks chopped
2 -3 carrots, peeled and cut
1 ½ cups pearl barley
Seasonings and herbs to your taste, such as parsley, thyme, oregano, and salt & pepper.
You can also add sweetcorn and other vegetables your family enjoys.

Instructions

1. Boil the chicken and bones (taking most of the skin/fat off) and cover with enough water, because that makes your stock.

2. Leave to simmer for several hours, and then allow to cool.

3. Remove the large pieces of chicken and set them aside.

Then pour the stock and contents through a sieve and into a large bowl. Discard the bits that are in the sieve, saving any of the meat you might find, and pick the chicken off the bones, cutting the meat into bite-size pieces. Place the chicken meat in a plastic bag and refrigerate.

4. You can then put the broth in the refrigerator (in the pot or container) and the next morning or day after, scoop any fat off, and discard. You can continue at this point and make the soup to eat the same day.

5. There will be some fat floating, and that is OK to keep.

6. When ready to make soup, put on stove, and heat, adding some chicken bouillon and more water, or add a carton of chicken broth.
My family likes a lot of broth, so make lots.

7. Cut up an onion, in pieces, not chopped, not huge, cut up carrots into bite-size pieces, and I like lots of celery, and how much you like.

8. When the soup has come to a boil, add 1 ½ cups Pearl Barley then add the chicken pieces. Keep it simmering until carrots are tender, but not mushy.

9. Add parsley and whatever seasonings you might like.

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